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The grilling season has finally kicked into full gear, so it's time to think about new recipes that will blow everyone away as the top grillmaster. This season, fresh flavors are trending, which don't have to be hidden only in salads or drinks, but can also be sneaked onto the hot grill. Our fresh green pepper will help you with that. You can find green pepper from us in several varieties: lyophilized, meaning freeze-dried fresh pepper. Also fermented pepper or green pepper in a brine solution. Although they are always juicy and mildly spicy green peppercorns, the way they are processed differs, and thus the possibilities of how to use them on the grill vary. Lyophilized pepper Lyophilized pepper is green pepper stripped of all moisture. Therefore, you don't have to be afraid to put it in a mortar, lightly crush it, and add it, for example, to a marinade or season meat directly with it. The dried and thirsty fragments of pepper will start to absorb juice from the meat or sauce and perfectly enhance the taste of the meat or your favorite pepper sauce – so iconic for the grilling season. Fresh green pepper in brine If you are among those who like to play not only with meat directly on the grill but also enjoy perfecting the sauces served with it, then this pepper is just for you. The fresh taste of pepper will boost the sauce, add it a gentle spiciness, freshness, and excellent flavor balance that pairs so well with meat. The taste of green pepper also shines best in the simplest sauces, so you don't have to think too long about its preparation. Fermented green pepper The best for last. There's nothing like placing a plate of freshly grilled meat in front of hungry friends. They will already be excited, but you still have one last trick up your sleeve. When you serve the meat on the plate, sprinkle it with a final touch in the form of fermented pepper, which will perfume the whole dish, give it the characteristic taste of fresh green pepper, and a pleasant kick that will tickle the tongue. This pepper is wonderfully practical, it doesn't require Grinder, and when you have it handy at a barbecue, you can easily sprinkle any dish with it, instantly giving it a fresh pepper flavor thanks to a few soft and delicate little berries!

Black, red, and white pepper are known and often used in almost every kitchen. However, among Czech chefs, green pepper is not very common, which stands out with its fresh taste, completely different from the classic pepper as we know it. The reason for this is simple. Fresh green organic and naturally grown pepper has no chance to survive the long journey to Europe. Nevertheless, we have found a way to bring it to your table. The secret is fermentation with natural sea salt hand-harvested from salt pans on the Kampot coast, where salt crystals are drawn from seawater by the power of the sun. This salt preserves freshly harvested pepper so well that it can endure the journey to Europe, allowing you to enjoy the flavor loved even by the farmers who grow the pepper. Green fermented pepper is mild, appropriately fresh, and brings only a slight spiciness. Its flavor profile develops gradually in the mouth, slowly transitioning from citrus and conifer notes to the characteristic pepper taste. Our pepper delicacy Because of this, it is used more as a side dish, delicacy, or final touch to your meals rather than as a spice. It can replace olives or capers and add a special touch to any plate. However, it definitely does not lose its charm in delicate sauces, pesto with pasta, or in combination with meat. Remember, though, that this pepper is not meant to be ground in a mill, and if you want to crush it, use a mortar and pestle. The uniqueness of our fermented pepper is also evidenced by the fact that the president of the association overseeing the quality of balanced pepper from Cambodia has lent his name to it. Thanks to this, you can also enjoy this gem among our peppers as part of a batch called the President Edition, which we are duly proud of. If you prefer a more intense flavor, you can try our freeze-dried green pepper, thanks to which we have also received the Golden Fork award, often called the gastronomic Oscar.

Do you love pickled olives or capers? Or do you enjoy the classic pickled delights like Znojmo pickles or peppers? How about kimchi and other treats soaking in brine? Are your mouth watering yet? If you are a fan of such delicacies, be sure to stop by our e-shop and add fresh green pepper in salty brine to your cart. We have truly perfected it! Authentic Cambodia in one bite Green pickled pepper is exactly what you imagine when you hear this phrase. Fresh green berries just harvested from the pepper vine are immersed in a salty brine, which beautifully preserves them and allows us to deliver their authentic Cambodian flavor right to your European table. This is a completely new taste experience that every soft peppercorn grain brings. When you bite into it, the taste of salty brine literally bursts in your mouth, gradually complemented by the characteristic flavor of fresh Kampot pepper. It contains those familiar pepper nuances that you won’t find in regular dried peppers.  How to best use it? If you’re looking at pickled pepper and wondering what to do with it, rest assured that the possibilities are endless. Try preparing the iconic pepper sauce with it, for example. Pickled pepper really boosts the flavor of meat, whether light, dark, or fish. But meat is just the beginning. Try adding it to sauces, experiment with it in risotto, and don’t hesitate to toss a few berries into your favorite pasta, on bread, basically anywhere. Like other pickled delicacies, it’s great with cold cuts and assorted platters overall. However, it certainly won’t offend if you snack on it just like that, maybe in the evening while watching TV, accompanied by a glass of white wine. There are simply no limits to your imagination, and pickled green Kampot pepper literally calls for experiments. For example, we already sprinkle it on absolutely everything!

Fresh green pepper is a unique product that you won't easily find on the domestic market. It is extremely difficult to transport green peppercorns across half the planet without losing any of their quality. Therefore, green pepper must be processed in a certain way to preserve its quality. After drying, it becomes the classic black pepper, which some traders soak in a salty brine similar to capers. However, this process diminishes the pepper's characteristic flavor.  Fresh, almost like from the plantation That is why we chose the method of freeze-drying green pepper, which allows us to deliver it to your table in a form that retains most of its freshness. At home, you just need to soak it, add moisture, and the pepper will return to its original state. It is important to remind that green pepper does not belong in the grinder. The aroma of green pepper from the Kampot region is clear and spicy with subtle fruity notes of lime, resting on a camphor and mint base with delicate hints of green apple. After fully developing, green pepper brings a pleasant scent of pine and citrus fruits with a subtle hint of nectarine freshness. A taste that rivals none The taste of green pepper is full of freshness and sparkle. It can be compared to black pepper, but with a much more interesting hint of nuts. Green pepper is mild and slightly spicy with a tone of Kampot soil full of minerals and local salt permeated by the climate. Green pepper is a somewhat different gourmet experience than other types of Kampot pepper. It takes you straight to the pepper plantation and lets you taste a small piece of the Kampot paradise in its most authentic form.

As you probably already know, pepper can be cleverly combined with a whole range of interesting ingredients that you would never have dreamed of. You may have already tried adding a pinch of pepper to ice cream or coffee. But how about trying to combine hot pepper with an even sharper gin? Although this combination may seem like a challenge only for the bravest, the opposite is true. Pepper gin will be loved by every fan of exotic flavors. True gin with a touch of exoticism If you have ever tasted gin, you have certainly noticed primarily the taste of its most important ingredient, which is juniper. However, each producer has a different recipe that gives the gin a variety of flavor tones. Our gin with Kampot pepper is a small extract of everything we love about Cambodia. In a special edition that contains only 999 bottles, you will find subtle tones of mango, coriander, complemented by citrus, ginger, ginseng, and lemongrass. Crowning it all is Kampot green pepper, which was used in the production of the gin for the very first time. We ourselves also worked on our first po(ck)gin We prepared this gin for you in collaboration  with the small craft distillery  Landcraft. These guys are incredible experimenters who see every fruit as a liquefiable extract of happiness. With their help, we put together a real unique product that we are incredibly proud of and that will please everyone. Even Cambodians! We really enjoyed the production process ourselves, squeezing fresh mango and tasting countless combinations of herbs and infusions until it was just right. Not only does our gin taste great on its own, but you can also mix an excellent drink from it. The best accompaniments are mango tonic or mango juice. During preparation, add a few berries of our  red Kampot pepper into the glass, pour in a suitable amount of gin, and finally add what is called a brake, meaning one of the above-mentioned non-alcoholic drinks. You will see that our gin will bring you a completely new taste experience that cannot be compared to any other similar drink!